Juicy Lamburgers With Rosemary-Mint Sauce - cooking recipe

Ingredients

(MEAT PATTIES)
1 1/2 lbs lean ground lamb
1/4 cup finely chopped onion (about 1 small)
1 tablespoon chopped fresh mint leaves (I usually use 1/2 - 1 tsp. of dried mint)
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
(ROSEMARY-MINT SAUCE)
1 cup plain nonfat yogurt
2 tablespoons chopped fresh mint leaves (I use1 tsp. dried mint)
2 tablespoons cider vinegar (can use red wine vinegar in a pinch)
1 teaspoon fresh rosemary leaves, crushed and finely chopped or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

Preparation

TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook.
Prepare sauce and cover, refrigerated, until ready to cook patties.
REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray. Mix all other ingredients except Rosemary-Mint Sauce. Heat skillet over medium heat.
Shape meat mixture into 6 patties. Cook patties in skillet 5 minutes; turn. Cook 3-5 minutes longer until no longer pink in center. Serve with sauce. Cooked noodles and carrots taste good as sides.